Mushroom Biryani

Ingredients:


1 cup sliced Mushroom
2 cup Basmathi Rice
1 small strip Cinnamon
2-3 Cloves
2 Cardamom
1 Bay leaf
1/2 onion chopped
Salt to taste

Grind to Paste:

3 green chilli
1 inch piece Ginger
2 cloves Garlic
2 Tomatoes
1/4 cup coriander leaves
1/4 cup mint leaves
1 small strip cinammon
2 cloves
1/4 onion chopped

Method:

Grind all the ingredients under "Grind to Paste" to a fine paste.  I am using cinnamon, cloves in both girding and in the main rice dish.

Also soak the Basmathi rice in water for 30 minutes.

In a large deep bottom pan heat oil. Add the cinnamon, cloves, bay leaf, cardamom. Fry for a minute and add the chopped onion. Now add the chopped mushroom and fry until the mushroom is half cooked. Now add the ground masala and salt to taste. Add 3 cups of water and bring to boil.

Tip: I am adding only 3 cups of water because I already have 1 cup of masala. Rice and water is added in a 1:2 ratio.

Now add the rice and cook for 5 minutes on medium-high. Turn the heat down to low and cook closed for 15 minutes or until the basmathi rice is cooked.

Serve with raitha and boiled egg